酶法制备天然奶味香精的研究进展

ChinaFoodAdditives193白卫东1,张惠丹,蔡育能,汪薇,钱敏(,510225)::;;;:TS2023:A:1006-2513(2009)06-0193-04ResearchprogressinpreparationofmilkyflavorbyenzymaticmethodsBAIWeidong,ZHANGHuidan,CAIYuneng,WANGWe,iQIANMin(CollegeofLightIndustryandFood,ZhongkaiUniversityofAgricultureandTechnology,Guangzhou510225)Abstract:Milkyflavorisakindofmilkaromaflavorings.EnzymaticprocessingofnaturalMilkyflavoriscurrentlythemainmethod.ThechemicalcompositionofnaturalMilkyflavoraswellastherawmaterials,preparationmethod,reactionmechanismandtheapplicationofenzymaticprocessareintroduced.Keywords:milkyflavor;enzymicmethods;reactionmechanism;researchoverview,,,,,,,,,,,,[1]1;:2009-03-12:(1967-),,ChinaFoodAdditives194;;;,,[2]221,,,,,,[3]2025,(),,95%,,ADK,AD,,,[4]22,,,,,;,;1,3-,;,,[6],(/),[7],,,,,,,,,,,,,,,10,,,,,,,,,,,,331,85,4060,4050,8530min,32(cream)ChinaFoodAdditives195(butter),(lipase),150-200,,,,[1],,,,,,(55%),(43%)(1%)1%),,C4C6C8C10C12,,,,--,----,:++--:-:-:[8-10],,42070;Kanisawa;VerhaegheRhizopusarrhizus,,,,,,,,,,,,,,,,,,3545,6080;,,3%8%,4560,,,,,,,,,,,,,LJ335lLJ3352,;,ChinaFoodAdditives196LJ3342,,0.1%,;LJ1340,Ul341,,,,5,[18],;,,,,,;,,;,100%,,,[19],,,:[1].[J].,2002,(5):17-19.[2],.[J].,2001,(4):36-38.[3].[M].:,1993.9.[4],.[J].,2003,(12):17-19.[5]Tannoeta.lMethodofpreparingasyntheticbutterflavor[P][M].JP5753281,1996-9-27.[6],,.[J].,2007,(6):31-33.[7].[M].:,2004.6.[8],,,.[J].,2003,(12):39-42.[9].[J].,199(4):51-53.[10].[M].:,2005:1008.[11]HasegawaT.,Co.,Ltd..Butterflavoringmaterialcontaininglipase-treatedoilsandfats[P].JP58043755.1983.[12]KanisawaT.,YamaguehiY.,HattoriS.Productionofflavorsbybiochemicalmethods.I.Productionofdairyflavorsbymicrobiallipase[J].NipponShokuhinKogyoGakkaish,i1982,29(12):693-699.[13]VerhaegheD.,FerijnH.,HuyghebaertA.,eta.lControlledlipolysisofmilkfatwithRhizopusarrhizuslipase[J].Milchwissenschaft,1990,45(5):273-280.[14],,.[J].,2007,28(4):191-193.[15],,,.[P].200610036800.4.[14],,,.[P].200610013839.4.[16],,,.[P].200610013839.4.[17],,.[J].,2008,(S1):171-177.[18],,,.[J].,2004,(11):72-73.[19],,,.[J].(),2000,(3):189-192,205.